Kundapur Masala: Unraveling The Secret Spice Of Mangalorean Cuisine

The beautiful coastal city of Mangalore, in the state of Karnataka, is dotted by tall coconut trees with shores touching the Arabian Sea. But what makes the city special is the presence of different ethnic communities here and the collective cusine of the region is known to be Mangalorean cuisine. The Bunts, Mogaveeras, Billavas, Goud Saraswat Brahmins, Mangalorean Catholics, and the Bearys, are some of the ethnic communities that have contributed to the ever-so-diverse Mangalorean cuisine. While ceratin delicacies of these communities are quite distinct, certain common ingredients remain the same. From the use of fresh coconut, Byadgi chillies, coriander and cumin seeds to the generous use of black pepper, these are some of the common links you can find in different Mangalorean preparations. 

We are here to focus on one particular ingredient from the Bunt community-  Kundapur Masala Powder. The Bunt community has some of the most delicious delicacies such as Kori Rutti (chicken curry), Meen Gassi (fish curry), Neer Dosa, etc. And all these dishes require a lot of time to prepare since the spices need to be roasted, cooled down before being ground into a fine masala along with other ingredients such as onions, tomatoes, garlic, etc. But not if you have Kundapur Masala Powder or Kundapur Taal Masala Powder made well in advance.